Ingredients1 eggplant 1/8 cup olive oil grated rind and juice of 1/2 lemon 1tbsp capers 6 pitted green olives 1 tbsp chopped fresh parsley salt and pepper toasted pine nuts Parmesan
Method 1. Cut eggplant into cubes. 2. Cook in olive oil for about 10 min, until golden and softened. 3. Drain on paper towels and sprinkle with a little salt. 4. Toss eggplant other ingredients. This is good just as a side salad, as an entree with bread, or with pasta.
This Vegetarian Thai red curry recipe is easy to follow and combines shallots, lemongrass, red chillies, galangal, cumin, coriander seeds, kaffir lime leaves, wheat gluten or tofu, yams or sweet potatoes, Japanese or Chinese eggplant, shiitake mushrooms, and Thai holy basil.Ingredients Paste 3 shallots OR 1 small red onion, diced 1 stalk lemongrass (see instructions below) 1-3 red chillies (depending on desired spiciness) 3 cloves garlic 1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger) 1/4 tsp. white pepper (may be substituted with black pepper) 1 Tbsp. coriander seeds, roasted and ground with pestle & mortar (or a coffee-grinder) 3 Tbsp. regular (light) soy sauce or tamari 1 kaffir lime leaf 1/2 tsp. dark soy sauce 1 tsp. brown sugar 1/2 tsp. dried turmeric (or 1 thumb-sized piece of fresh turmeric, sliced)
Other 10-15 cherry tomatoes, or 3-4 regular tomatoes, sliced 3-4 kaffir lime leaves 1 small Japanese eggplant, sliced into bite-size pieces (do not peel, as there are vitamins in the skin) 1 sweet red pepper, or 1 red bell pepper, chopped into bite-size pieces 1 yellow bell pepper, chopped
Optional 1 small sweet potato (or yam), peeled and cut into cubes 1/2 cup fresh Thai holy basil leaves OR sweet basil 1 package firm tofu cut into bite-size cubes 1 to 2 cans coconut milk (depending on how mild you like your curry, or how much sauce you prefer)
Method 1. To make the paste, place all paste ingredients in a food processor. 2. Add 1/2 can of the coconut milk and process into a paste. 3. Place paste, tofu, remaining 1/2 can coconut milk, and limes leaves in a casserole dish. 4. Stir well until paste is thoroughly mixed with the other ingredients. 5. Bake at 375 degrees for 20 minutes. Then remove from oven and add vegetables. Stir well. (Note: if you prefer more sauce, or if you find the curry tastes too spicy, add 1/2 can more coconut milk.) 6. After another 10 minutes, remove from oven. Check to make sure vegetables are cooked to your liking. 7. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more soy sauce (or season with sea salt). If not spicy enough, add another red chilli, sliced finely, OR 1-2 tsp. Thai chilli sauce. If too salty, add up to 2 Tbsp. lime juice. If too spicy, add a little more coconut milk (yogurt will work too if you are non-vegan) and stir well. 8. Sprinkle with fresh basil leaves (these can be roughly chopped if too large), and serve with plenty of Thai fragrant rice (white or brown) for a nutritionally complete and satisfying meal.
Source: Darlene Schmidt, Your Guide to Thai Food
Seems almost silly to write this one - as it is so simple...and so very delicious! You taste every piece of this recipe so use high quality oil, fresh, yummy bread, fresh organic tomatoes, just picked basil and sea salt. Ingredients chunky baguette sliced on the diagonal tomatoes basil 4 cloves garlic extra virgin olive oil salt/pepper -optional
Method 1. Press garlic into 1/2 cup of olive oil. 2. Slice basil and arrange on plate. Slide a basil leaf in between the slices. 3. Drizzle garlic infused olive oil over the top. 4. Serve with bread to soak up any juices left in the plate!
This is wonderful on corn chips or toasted mountain bread. It is also great mixed with black beans and avocado in a burrito. Ingredients 2 ears fresh corn 3 tomatoes 1/2 capsicum 1/4 tiny hot pepper 1/3 bud fresh garlic 1/3 large, red onion 1/4 bunch coriander Pinch ground cumin juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper
Method 1. Finely chop garlic, hot pepper, and cilantro 2. Chop onion and pepper 1/4 inch dice 3. Cut tomato into bite sized chunks 4. Remove corn kernels from cob. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll. With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob. It doesn't matter if the kernels are connected, as they will separate while mixing. 5. Mix all, adding bits of seasonings to taste. 6. Let sit for 30 minutes so flavours "marry."
Source - Susan and Robin Koster
Our first CSA Summer Share program was oversubscribed before Christmas and got underway on 13th January. We have now been in full swing for four weeks and are really pleased with the food we are growing and what we are providing in the weekly boxes. The feedback from the 16 families who joined us for this short trial program has been wonderful with all telling us they would be extremely likely to recommend Transition Farm Community Supported Agriculture to people they know. The taste of the vegetables has been an overwhelming success. This has given us much encouragement as we plan for our first full CSA program that will start later this year.
We have had an oversupply of most vegetables and have been very happy to put this excess into the weekly boxes for those subscribers who have been able to use it. The remainder has gone to our local Salvation Army Soup Kitchen.
CSA Subscribers have been receiving a weekly CSA Newsletter a few days prior to their pick up day letting them know what produce to expect in their boxes. Our weekly “What’s in the Box” newsletters can be found under the CSA Newsletters on our website. Above is a photo for the 3rd week – showing subscribers what they will be getting in a 2 person half-share box.
The weekly newsletter has been accompanied with notes on the various vegetable varieties and recipe suggestions. The recipes are also on our website. We invite anyone interested to be part of our next CSA Share program to email us and we will add your name to our list.
FARM PLANTING PROGRESS
We have been taking photos of the farm since we arrived 4 years ago in an attempt to document all that we are doing. The below series of photos are all taken of the same view up the main drive – showing the farm upon purchase, the areas covered in cardboard and mulch, the growth of the indigenous coastal natives, fruit and nut trees, vegetable mandalas and pasture renovation.
We started doing all of this on sandy country in fairly poor condition, with soil imbalances and without much life. To see, smell and feel the land now, full of life and producing very tasty food, just makes us want to keep going and growing. It is not just the food for us, humans, but the whole ecosystem which is a constant source of amazement and interest for us. There is now a pair of wedge-tail eagles circling the farm and local farms, many lizards, skinks and baby lizards, birds, bugs, worms and we hope a countless number of microorganisms… The ecosystem is flourishing.
And like anyone else growing vegetables, we have had some “pest” challenges. Earlier in the year we had an infestation of white fly. That remedied itself with ladybirds arriving and the plants fending off the bugs. We are finding it really interesting observing what happens if we wait to address “pest” invasions and watch what might happen in the natural system.
We now have green vegetable bugs or shield beetles, mating, laying eggs, hatching and larvae. These are sucking bugs which can damage tomatoes, beans, eggplant, zucchini, to name a few. We have been collecting all stages to pepper them (a biodynamic method of insect control) but we have also been watching to see who might come to help us. Will a tachnid fly arrive to lay eggs on the larvae? Will a parasitic wasp arrive to help us? Is this “stink bug” actually feeding on other insects that would damage our crops? Truthfully, we do not know. So we wait and watch and trust.
For now there is ample food for our family and those of our members. We are very thankful!! And we are enjoying the food each day.
Gardening notes for this week have been posted. These gardening notes offer further insight into the biodynamic and sustainable farming practices that we are using as well ideas for the home gardener.
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With the full moon at 07:53 on Wednesday the 8th, we have entered the waning moon, the time between full moon and new moon. The moon is also ascending this week – The earth breathes out. We see this as growth activity above the soil. Growth forces and saps flow upwards more strongly and increase the plants vitality. This is the time to spray horn silica preparation 501, cultivate at the appropriate constellation before sowing, harvest on an air constellation plants for medicinal purposes, flowers and plants for preparation making and field crops such as silage and hay (Biodynamic Resource Manual, 51-53).
We will continue weeding, especially in the perennial beds, preparing the beds for an autumn application of compost and also reducing the weed seeds that will fall.
You can try seeding your autumn/winter root crops when the moon is in an earth sign on Saturday 11th. Crops that can be sown now are beetroot, carrots, parsnips, rutabega and turnips.
The Perigee of the Moon (when the moon is closest to the earth) occurs on Sunday, February 12 at 04:33. Perigee brings greater moisture and a tendency towards fungal growth. Keep a close eye on those plants prone to blights and mildews (tomatoes, zucchini, squash, cucumbers, grapes, capsicum, eggplant).
Casuarina tea, seaweed brew and witch’s brew give support to the plants and help them to overcome any fungus, mildews and/or rusts which may be starting. A tea made with fresh Casuarina (She-Oak) needles is useful to tighten the fluids in the plant, balance the water in the plant and prevent fungal infestation such as mildews, rusts and molds.
We will also continue to use a seaweed brew to help our plants reach optimum health which in itself can increase their resistance to pests and diseases. Seaweed contains 14 Amino acids and over 60 trace elements and minerals.
This week’s gardening notes start off in a leaf sign, turning into a fire sign on Wednesday 8 around 18:52. Warmth or fire signs are favourable for fruit plants. These include all plants whose seed fruit we harvest: beans, peas, grains, cucumbers, squashes, lentils, corn, capsicums, rice, soya, tomatoes, zucchini, strawberries and fruit trees.
The moon then moves into an earth sign on Friday at 21:25. Earth signs are favourable for root plants. These included all plants whose roots we harvest: carrots, beetroot, celeriac, swedes, potatoes, turnips, parsnips and onions.
Finally on Sunday at 23:29, the moon moves into an air sign which is favourable for flower plants. These include all the plants which are grown for their flowers, and where we want a long flowering time: garden flowers, medicinal and preparation flowers, bulbs and broccoli.
-Gardening Notes are compiled using Brian Keats Antipodean Astro Calendar; Maria Thun’s Gardening for Life; Biodynamic Agriculture Australia’s Biodynamic Resource Manual; Peter Cundall’s The Practical Australian Gardener; Louise Riotte’s Astrological Gardening; and the experiences and farm practices on Transition Farm
Links for more information
For more information about our Biodynamic Gardening Notes, visit our previous post About our Biodynamic Notes.
For more information about liquid brews for plant health, visit our Seasonal Notes page and click the tag “liquid brews” .
For more information about Biodynamics and to purchase biodynamic preparations, I know of three organisations in Australia:
Demeter Biodynamics at http://www.demeter.org.au/index.htm
Biodynamic Agriculture Australia at http://www.biodynamics.net.au
Australia Biodynamic- Victoria Inc. at http://www.biodynamicsvictoria.org/
For more information about the Antipodean Astro Calendar, Biodynamic Planting and research and more visit Brian Keats’ website at http://astro-calendar.com/index.htm.
WHAT’S IN THE BOXThe following are the items in your box this week. Some items and quantities may vary.
NOTES ON THE SHARE Beans - This week there are green 'Strike', yellow 'Cherokee Wax' and purple 'Royal Burgundy' beans. The yellow and purple beans can be used in recipes calling for green beans. They can all be steamed or stir-fried together for a beautiful side dish. Bok Choy - There are baby bok choy heads in all the boxes. We have added a few recipes to the website. Broccoli – Some boxes will receive the ‘Romanesco’ variety of broccoli. We love its lime green whorls. It cooks like broccoli and cauliflower and is interchangeable in any broccoli recipe. Everyone will get to try it over the next few weeks. Carrots – This week the carrots are ‘Red Core Chatenay ’ and 'Baby Carrots'. Would love your feedback on the taste. Eggplant - Eggplant are here with 'Long, Thin, Purple", an Asian variety showing up in some of the boxes this week. The plumper 'Listada' eggplant are not far behind. Lettuce – All boxes have a head of Green Oak Leaf. The full-share will also have a head of Green Cos. Potatoes – This week the variety is white skinned ‘Coliban’. Tomatoes – Look forward to some extras in your box this week. Zucchini – We have a surplus of zucchini. Please ask if you would like extra.
RECIPE SUGGESTIONS Recipe suggestions for the week are: Bok Choy, Broccolini and Chicken in a Spiced Sauce Lazy Sweet Corn Fresh Corn Salsa Fresh Tomato Pasta with Basil and Bocconcini
Ingredients1/2-kilo fresh tomatoes sliced into quarters or eighths depending on size (cherry tomatoes work well with this)
4 cloves of garlic, minced
1/2 cup fresh basil leaves, sliced
1/4-cup olive oil
16 bocconcini balls cut in half
20 Spinach leaves, sliced
Salt and Pepper to taste
Pasta for four people
Method 1. Cook pasta, removing and draining when it is still al-dente. 2. In a small skillet, heat olive oil and garlic over low to medium heat, removing before garlic browns. 3. Pour infused olive oil over pasta, straining the bulk of the garlic. 4. Add tomatoes, basil, cheese, spinach, salt and pepper and toss. Serve immediately.
Ingredients3cm piece fresh ginger, julienned 4 boneless chicken breasts ¾ cup salt-reduced chicken stock ¼ cup Mirin or dry cooking sherry ¼ cup tamari or soy sauce 1 tbsp brown sugar 1 cinnamon stick, broken into pieces 2-3 star anise 3 spring onions, sliced into 1/2 cm rounds 2 carrots julienned 1 bunch broccolini, trimmed and halved 1 bunch baby bok choy, trimmed
Method 1. Slice chicken breasts into 1/2 cm thick pieces. Cut these in half to reduce their length. Mix stock, wine, soy sauce, brown sugar, cinnamon and star anise and marinade chicken for 10 minutes to 24 hours. 2. Heat 2 teaspoons olive oil in a large non-stick frying pan, add ginger and garlic and cook for 30 sec. Skim chicken from marinade and brown on all sides for 3-4 min. Remove chicken, transfer to a plate and keep warm. 4. Add spring onions and carrots and stir-fry until onions soften. Add marinade. Bring to the boil. 5. Add broccolini. Cook, uncovered, for 5 min or until vegetables are tender and sauce has reduced slightly. Pour this over chicken. 6. Return pan to heat and add bok choy. Cook until wilted. Top chicken, vegetables and sauce with bok choy. Serve with steamed rice.
Ingredients1 small bunch bok choy, washed 1/2 carton soft or firm tofu, drained 1/2 cup vegetable stock, chicken stock or water 1 tbsp tamari or soy sauce 1 tbsp dry sherry or mirin 1 tbsp oyster sauce (if vegetarian, omit or substitute Lan Chi Chilli Paste) 1/2 tbsp roasted peanut oil 2 garlic cloves, minced 1/4 tsp salt 1/2 tbsp cornstarch mixed w/1/2tbsp water
Method 1. Cut bok choy leaves into 3-inch pieces, the stems into 2-inch pieces. 2. Cut tofu (gently!) into 1"-ish cubes. 3. Mix together stock, soy sauce and oyster sauce. 4. Heat a wide nonstick skillet, add the oil and when hot, add garlic and bok choy. Sprinkle with salt and stir-fry over high heat for about 2 minutes, until greens are wilted. 5. Add stock, reduce heat to low, add tofu. Cover and simmer until tofu is heated through, 4 to 5 minutes. 6. Add diluted cornstarch and gently stir into the juices without breaking tofu. Serve over rice.
Here is a wonderfully refreshing drink for a hot summer evening made with or without alcohol. Ingredients 10 fresh mint leaves 1/2 lime, cut into 4 wedges 2 tablespoons caster sugar 1 cup ice cubes 45ml white rum 125ml soda water
Method 1. Place mint leaves and 1 lime wedge into a glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. 2. Fill the glass almost to the top with ice. Pour the rum over the ice and fill the glass with soda water. Garnish with the remaining lime wedge.
The moon continues descending this week until Friday evening – The earth is breathing in and drawing growth forces back down below the soil surface. The lower parts of the plants, especially the roots, are activated. Activities that take advantage of the descending moon include making and spreading compost, transplanting seedlings and trees, taking and planting cuttings, and cultivating soil. The moon then starts ascending – The earth breathes out. We see this as growth activity above the soil. Growth forces and saps flow upwards more strongly and increase the plants vitality. This is the time to spray horn silica preparation 501, cultivate at the appropriate constellation before sowing, harvest on an air constellation plants for medicinal purposes, flowers and plants for preparation making and field crops such as silage and hay (Biodynamic Resource Manual, 51-53).
A Moon node will occur on Friday the 3rd at 06:00. Moon nodes occur where the moon’s path crosses the path of the Sun. The influence of the node lasts for approximately 2 hours on either side of the node. The effect is similar to that of an eclipse of the Sun by the Moon and it is best to avoid any agricultural or horticultural work for this brief period (Biodynamic Resource Manual, 53).
The full moon is on Wednesday 8th of February. "In the 48 hours leading up to the Full Moon there is a distinct increase in the moisture content of the earth. The growth forces of the plants are enhanced. The Full Moon period is also connected with the growth of the plant and quick germination of seeds. Seed germination is prompt but may be soft and prone to fungal attack. The influence of the full moon appears to provide favourable conditions for the growth of fungus on plants. This is related to the increase of moisture and humidity." (Biodynamic Resource Manual,51)
The moon is in an earth sign on Wednesday evening starting at 19:00 until Saturday morning at 06:19. Earth signs are favourable for root plants. These included all plants whose roots we harvest: carrots, parsnips, radishes, beetroot, celeriac, swedes, potatoes, onions and garlic.
The moon then moves into an air sign until Monday at 14:16. Air signs are favourable for flower plants. These include all the plants, which are grown for their flowers, and where we want a long flowering time: garden flowers, medicinal and preparation flowers, bulbs and broccoli.
From Monday at 14:16 until Wednesday at 18:52, the moon is in a water sign. Water signs are favourable for leaf plants. These include all the plants whose leaves we harvest: cabbages, cauliflower, parsley, coriander, lettuce, spinach, bok choy, silver beet, asparagus and fennel.
For the rest of Wednesday, the moon is in a fire sign. Warmth or fire signs are favourable for fruit plants. These include all plants whose seed fruit we harvest: beans, peas, grains, cucumbers, squashes, lentils, corn, capsicums, rice, soya, tomatoes, zucchini, eggplant, strawberries and fruit trees.
-Gardening Notes are compiled using Brian Keats Antipodean Astro Calendar; Maria Thun’s Gardening for Life; Biodynamic Agriculture Australia’s Biodynamic Resource Manual; Peter Cundall’s The Practical Australian Gardener; Louise Riotte’s Astrological Gardening; and the experiences and farm practices on Transition Farm
Links for more information
For more information about our Biodynamic Gardening Notes, visit our previous post About our Biodynamic Notes.
For more information about liquid brews for plant health, visit our Seasonal Notes page and click the tag “liquid brews” .
For more information about Biodynamics and to purchase biodynamic preparations, I know of three organisations in Australia:
Demeter Biodynamics at http://www.demeter.org.au/index.htm
Biodynamic Agriculture Australia at http://www.biodynamics.net.au
Australia Biodynamic- Victoria Inc. at http://www.biodynamicsvictoria.org/
For more information about the Antipodean Astro Calendar, Biodynamic Planting and research and more visit Brian Keats’ website at http://astro-calendar.com/index.htm.
Ingredients500g Carrots, peeled & roughly chopped 1 teaspoon paprika 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 60g Lemon Juice or Wine Vinegar 4 tablespoons olive oil 1-2 cloves garlic, finely chopped 5g ginger, fresh, finely chopped salt & pepper flat-leaf parsley, chopped for garnish
Method 1. Steam carrots until soft but not mushy. 2. Put them into a blender with ginger and garlic and the rest of the ingredients (excluding the parsley). Blend until smooth. 3. Add the parsley when serving.
WHAT’S IN THE BOXThe following are the items in your box this week. This is a half share box. Some items and quantities may vary.
NOTES ON THE SHARE Basil - In addition to the standard green basil, we have put two other basil varieties in the box. 'Lemon' - a delightful herb which goes great with chicken, fish, zucchini and in salad dressing. There are two recipes on the website; and 'Purple Opal' - a deep purple leaf with a subdued basil flavour. It looks wonderful sprinkled over dishes before serving. Broccoli - Some boxes will receive the 'Romanesco' variety of broccoli. We love its lime green whorls. It cooks like broccoli and cauliflower and is interchangeable in any broccoli recipe. Everyone will get to try it over the next few weeks. Carrots – This week the carrots are ‘Top Weight’. Would love your feedback on the taste. Corn – We are still between plantings of corn. Some of the new planting has just come on and some of the old planting is now ready. We will not be sure how many total ears we have for this week until we begin picking on Friday morning. Please know that we will divide the harvest equally. Cucumbers - There is a surplus of cucumbers this week. There are three varieties in each box - ‘Green Gem’ a standard cucumber, ‘Sumter’ a little pickling cucumber with a delicious flavour and 'Lemon' a little round cucumber with a delicious fresh flavour. Flowers - We have added a selection of edible flowers. They make a wonderful addition to salads, garnishes and cake decorations. They will not hold up for more then a few days. Lettuce – All boxes have a head of Red Cos. There is a surplus of Green Oak Leaf this week. We have not put it in your box though. Please ask if you would like a head. Mint - We have added mint to the boxes this week. There are mint recipes on the website including a lovely refreshing mint drink, mojitos! Pimientos de Padron – Some Saturday pick ups will have a small bag of these little capsicums. If you do not get them this week, they will get to you in the weeks to come. They are a cultural pepper from the Padron region of Spain. We hope that everyone will get a little bundle in their box to try over the next few weeks. There is alot of information on the internet and I have added a recipe to the website. They are one of the special ‘Tapas’ items and make a fabulous entree. Potatoes – This week the variety is white skinned ‘Colaban’. Tomatoes – With all the heat of this week, there ARE tomatoes. Look forward to some extras in your box this week. Zucchini – We have a surplus of zucchini. Please ask if you would like extra.
RECIPE SUGGESTIONS This week you may like to try: Salad with flowers and a light vinaigrette Ministrone Zucchini, cherry tomato and chicken kebabs Zucchini Cake
Ingredients
2 boneless chicken breasts
1 zucchini
16 cherry tomatoes or small tomatoes
8 long kebab sticks
Marinade 2 tablespoons balsamic vinegar ½ cup extra virgin olive oil 2 tablespoons seeded mustard 3 cloves garlic, pressed ¼ tsp salt freshly ground pepper 1 tablespoon diced lemon basil
Method 1. Soak kebab sticks in water. 2. Whisk marinade ingredients together in a bowl large enough to hold chicken breasts. 3. Cut up chicken breasts into 2 cm cubes. Place into marinade. 4. Cut zucchini into 1 cm rounds. Cut these into quarters if the zucchini is large or halves in the zucchini is small. 5. Stick 1 zucchini piece, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken,1 tomato, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken, 1 tomato, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken,1 zucchini piece, etc on to the kebab stick. 6. Place kebab in a baking dish. Keep sticking until you have used all of the chicken. You can vary the pattern and add other vegetables such as capsicum, onion slices and garlic. Pour any remaining marinade over the top of the kebabs and leave them for at least three hours. You can also just marinade the chicken and then grill immediately. 7. Grill, turning frequently.
Ingredients Mixture of salad greens Optional Grated beetroot, diced carrot, quartered cucumber, sliced tomato, avocado, etc. Mixture of edible flowers and herbs such as "Purple Opal' basil, lemon basil, borage flowers, calendula flowers, nasturtium, chive flowers, etc.
Dressing Ingredients 2 tablespoons plus 1 teaspoon white balsamic vinegar or sherry vinegar ½ cup flax seed oil, grape seed oil or extra virgin olive oil Optional 1-2 teaspoons Dijon-type mustard 1 shallot finely diced 1 tsp of one or a combination of fresh lemon thyme, parsley, lemon basil ¼ tsp salt
Method 1. For the dressing, add any of the optional ingredients to the vinegar and gently whisk. 2. Continue whisking while adding the oil in a stream. 3. Clean all salad greens and tear into bite size pieces. 4. Add optional salad vegetables. 5. Remove calendula petals, tear nasturtiums, divide chive blossoms, and slice any fresh herbs and sprinkle over the top. 6. Toss with vinaigerette and serve immediately.
The moon continues descending this week – The earth is breathing in and drawing growth forces back down below the soil surface. The lower parts of the plants, especially the roots, are activated. Activities that take advantage of the descending moon include making and spreading compost, transplanting seedlings and trees, taking and planting cuttings, and cultivating soil. Continue applying liquid fertilizer to tomatoes, capsicum, lettuce, brassicas, sweet corn, silverbeet, zucchini, melons and cucumbers.
The descending moon in a root sign is a good time to harvest onions for storing. If the tops of your onions have died back and dried off, plan to pull them on Thursday 2nd or Friday 3rd.
On Monday the 30th at 15:21, the Moon and Saturn are in opposition to each other. The Moon and Saturn in opposition cycle occurs every 27.5 days. “The Moon forces bring in the calcium processes which are connected to propagation and growth. The Saturn forces bring in the silica processes, which connect form and structure. The balancing effect of these two influences streaming into the earth produces very strong plants from seed sown at this time. Tests have shown the 48 hours leading up to this event is optimal time that overrides even the ascending, descending and moon in constellations for best planting time” (Biodynamic Resource Manual, 54).
Take advantage of this time to begin the seeding for your autumn/winter garden. Seeds that we are sowing now are beetroot, bok choy, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celery, coriander, dill, leeks, lettuce, kale, parsley, parsnips, peas, radish, silver beet, spinach, spring onions, and turnips.
“Spraying 501 when the moon and Saturn are in opposition has been found to be very effective in bringing healing and strengthening qualities. In many cases, this has been found to strengthen the plants against specific fungus attack" (Proctor, 50). You can do the spray Saturday, Sunday or Monday morning to take advantage of the moon opposition to Saturn affects. Especially at this time of the season when plants are getting tired and thus more prone to fungal and bacterial infections such as powdery mildew and blights, this spray may extend your summer crops through to the cooler weather of autumn.
501 is a very powerful spray that can knock the flowers off of crops. We chose to lose a few flowers on the tomatoes, capsicum, zucchini, cucumber and melon crops in order for the plants and the existing fruit to reap the benefits of the 501.
Tuesday the 31st at 03:40 is also the Apogee of the moon – The moon is at its furthest from the earth. During Apogee there is always multiplicity of form, and it appears a good time to plant potatoes as these multiply. Apogee times bring a stress period and seed sowing should be avoided 12 hours on either side of these times (except potatoes) (Biodynamic Resource Manual, 53).
The moon is waxing now, increasing in size to reach the full moon on Wednesday 8th February.
On Wednesday, Thursday and Friday until 18:31, the moon is in an air sign. Air signs are favourable for flower plants. These include all the plants, which are grown for their flowers, and where we want a long flowering time: garden flowers, medicinal and preparation flowers, bulbs and broccoli.
For the rest of Friday, Saturday, Sunday and Monday until 06:10, the moon is in a water sign. Water signs are favourable for leaf plants. These include all the plants whose leaves we harvest: cabbages, cauliflower, parsley, coriander, lettuce, spinach, bok choy, silver beet, asparagus and fennel.
Monday, Tuesday and Wednesday until 19:00, the moon is in a fire sign. Warmth or fire signs are favourable for fruit plants. These include all plants whose seed fruit we harvest: beans, peas, grains, cucumbers, squashes, lentils, corn, capsicums, rice, soya, tomatoes, zucchini, eggplant, strawberries and fruit trees.
-Gardening Notes are compiled using Brian Keats Antipodean Astro Calendar; Maria Thun’s Gardening for Life; Biodynamic Agriculture Australia’s Biodynamic Resource Manual; Peter Cundall’s The Practical Australian Gardener; Louise Riotte’s Astrological Gardening; and the experiences and farm practices on Transition Farm
Links for more information
For more information about our Biodynamic Gardening Notes, visit our previous post About our Biodynamic Notes.
For more information about liquid brews for plant health, visit our Seasonal Notes page and click the tag “liquid brews” .
For more information about Biodynamics and to purchase biodynamic preparations, I know of three organisations in Australia:
Demeter Biodynamics at http://www.demeter.org.au/index.htm
Biodynamic Agriculture Australia at http://www.biodynamics.net.au
Australia Biodynamic- Victoria Inc. at http://www.biodynamicsvictoria.org/
For more information about the Antipodean Astro Calendar, Biodynamic Planting and research and more visit Brian Keats’ website at http://astro-calendar.com/index.htm.
Condiments are a great thing to make from scratch...especially if you can use organic ingredients! This is a very simple chilli sauce that looks great bottled! Ingredients 500g long fresh red chillies, stems trimmed 3 garlic cloves, peeled 750ml white vinegar 645g caster sugar
Method 1. Halve 100g of the chillies and place in the bowl of a food processor. Halve and de-seed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped. 2. Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. 3. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.
Recipe by Michelle Southan – Good Taste Magazine
This is a lovely way to add colour to the plate...depending on which carrots you use...and delicious too. Ingredients Carrots Butter Cream Salt Fresh Thyme
Method 1. Top, tail, and slice carrots and tip them into a steaming pan or a pan with boiling water. If you choose water, add a dash of oil and pinch of salt to raise the boiling temp and improve flavour. 2. When the carrots have softened (you can easily put a fork through them), drain them. Put them back into the pan, add a knob of butter and a dash or more of cream and roughly mash. 3. Place in a serving dish and sprinkle the top with fresh thyme.
Rocket is a source of Vitamin C, folate and beta carotene. It is also a source of calcium and potassium. The slightly bitter flavour of rocket is an indicator of its valuable antioxidant content. But if a bag of rocket is hard to use up in salads, sandwiches, pastas and pizzas, try making rocket pesto. This works well as a dip on its own or spread on sourdough bread with sliced tomatoes. You can also stir it into yogurt and serve with grilled lamb or chicken. If you leave the cheese out, it freezes well for winter enjoyment! Ingredients 1/3 cup pine nuts (you can also use almonds, unsalted roasted cashews or walnuts) 1 garlic clove, peeled 100g rocket leaves, trimmed 1/4 cup extra virgin olive oil 1/4 cup finely grated parmesan squeeze of lemon juice salt and ground pepper to taste
Method 1. Place cashews and garlic in the bowl of a food processor. process until coarsely chopped. 2. Add rocket and lemon juice. Process drizzling the oil through the feed tube until the mixture is smooth. 3. Stir in parmesan and season with salt and pepper.
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We acknowledge the Boonwurrung people of the Kulin Nation and their deep knowledge of and connection to the unceded coastal region of the now called Mornington Peninsula where we farm. We respect and feel great gratitude for the land, water and culture they steward - past and present.
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